||Tales Of A Self Diagnosed Food Snob||

August 17, 2016August 17, 2016

Spaghetti Squash w/ Tomato Basil Goat Cheese & Bacon & Spinach

Happy Tuesday y’all!! So It was the plan to continue my “series” breakfast, lunch, and dinner. However, I really truly had a desire to make spaghetti squash and a lack of organized ideas so I figured this would do :) Although, some may think spaghetti squash is more of a fall/winter thing. I like to think of it as an every season thing. Plus, its a fulfilled carbohydrate craving without the carbohydrates…so really its a win win ;)

I’m going to warn you now, this recipe is BOMB. and when I say bomb, I mean really really really good. It has all the right flavors and is so incredibly filling!

Spaghetti Squash w/ Goat Cheese + Bacon + Spinach

1 spaghetti squash

olive oil

salt and pepper to taste

garlic salt to taste

1 handful of spinach

6-8 slices of bacon

1 handful of tomato basil goat cheese

**Don’t let making spaghetti squash intimidate you– simply cut the squash in half, set oven to 400 for thirty minutes or until squash is tender. Lightly oil the inside of the squash and add salt and pepper. When tender, use a fork to scrape the squash so the “spaghetti” strands come out of it! Combine sautéed bacon, spinach, and goat cheese and enjoy!!**